San Diego Chargers: Jonathan Hale

Blue Point Coastal Cuisine's Executive Chef Jonathan Hale is a 1991 graduate of the Culinary Institute of America. After graduation, he worked with Jean-Marie Josselin's famed Pacific Cafe Group in Maui and Kauai for seven years. It's no surprise that Jonathan's passion is serving only the finest quality seafood, which is why he sought out Blue Point as the perfect spot to showcase his expertise. Jonathan selects only the best seafood, oysters and meats from coast to coast each day to use in his signature dishes at this sophisticated San Francisco-style supper club, which also includes an authentic oyster bar. Blue Point is located in San Diego's historic Gaslamp Quarter and is part of the award-winning Cohn Restaurant Group. Since joining the restaurant, Jonathan has helped Blue Point receive the 2003 Best Seafood Restaurant from the San Diego Restaurant Association.